I was reading some of my old blog posts from when I first started 4 years ago, and I was brought back to the early days of my cooking where I would make elaborate scrambles and egg bakes every morning for breakfast during college. They didn't take much work, but I loved them because they were always loaded with a number of vegetables, which made me feel like I was getting my nutrients in right at the start of the day.
This "frittata" is an ode to those early days, with a few modifications. I say "frittata" in quotes because you don't have to transfer this egg dish to the oven — you can just cover it and cook it over the stove (a cast iron skillet works best here, if possible). I also used ghee butter and vegan cheese in this dish, which should make it paleo friendly.
Ingredients (makes 1 little frittata/serves 1)
- 1 teaspoon ghee butter
- 1 large clove garlic, chopped
- 1/2 cup chopped kale leaves
- 2 pasture-raised eggs
- Handful of cherry tomatoes, halved
- A dash of salt and pepper
- 2 tablespoons vegan mozzarella cheese (I used Parmela Creamery from Whole Foods)
- 1 teaspoon chopped fresh basil
1. In a small cast-iron skillet or non-stick pan, heat up ghee butter on medium-low heat. Add garlic, and cook for 1 minute, stirring so garlic doesn't burn. Add kale, and sauté for about 2 minutes until kale has wilted.
2. While kale is cooking, crack the eggs into a small bowl and whip with a whisk or fork until scrambled and bubbly. Make sure the kale is evenly distributed in the pan, and then pour the egg mixture over the kale evenly.
3. Top with cherry tomato halves, and salt and pepper, and mozzarella cheese. Cover, and cook for 5 or so minutes until eggs have set. If the eggs feel too runny on top, turn up the heat a bit. If you feel like the bottom is burning, lower the heat. Once eggs are cooked, top with fresh basil, and serve warm.